|photo from Nourishing Gourmet|
So what is the secret? COCONUT FLOUR
I found several recipes that substituted coconut flour for wheat. I made honey muffins and brownies. The honey muffins where very good. The brownies were alright. I think it was the cocoa that I used though. I think next time I will use chocolate powder instead of cocoa powder. Hopefully it will have a lighter flavor. Of course, it's also possible that I am looking to make brownies like I used to make from box. Does that tell you how long it's been since I made brownies? Anyway, I'll post the recipes below. I am having so much fun finding all these different alternatives to the foods that I love to eat. I used to be afraid of trying to things. Not anymore.
By the way, I found these recipes at www.tiana-coconut.com.
This is a basic coconut flour muffin recipe you can use to make a variety of muffins.
2 tablespoons TIANA Organic Virgin Coconut Oil or butter, melted
2 tablespoons TIANA coconut milk or whole milk
3 tablespoons honey
¼ teaspoon salt
¼ teaspoon vanilla
¼ cup sifted TIANA Organic Coconut Flour
¼ teaspoon baking powder
MethodBlend together eggs, butter, coconut milk, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 205C (400F) for 15 minutes. Makes 6 muffins.
1/3 cup TIANA Organic Virgin Coconut Oil or butter, melted
½ cup cocoa powder
1 cup sugar
½ teaspoon salt
½ teaspoon vanilla
½ cup sifted TIANA Organic Coconut Flour
1 cup nuts, chopped (optional)
MethodIn a saucepan at low heat, blend together butter and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175C (350F) for 30-35 minutes.